Becky 10-25-99 2:20 PM
Dark Fruitcake
3 c. all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cloves
2 1/2 c. diced mixed fruits and peels
15 oz. raisins
8 oz. pitted whole dates
8 oz. red candied cherries
1 c. slivered almonds
2 c. pecan halves
1/2 c. chopped candied pineapple
1 3/4 c. brown sugar
6 eggs
3/4 c. butter, melted
1/4 c. light molasses
1 c. orange juice
Grease three 8 x 4 x 2-inch loaf pans or 1 loaf and 1 tube pan and line bottom of pan with greased wax paper; preheat oven to 300° F.
Stir together flour, baking powder, cinnamon, salt, nutmeg, allspice and cloves.
Add fruits and peels, raisins, dates, cherries, almonds, pecans and pineapple; mix until well coated.
Beat eggs until foamy.
Add brown sugar, orange juice, butter and molasses; beat until combined.
Stir into fruit mixture.
Turn batter into pans, filling each about 3/4 full.
Bake in a 300 degrees in a preheated oven for 2 hours or until cake tests done.
Cover all pans loosely with foil after 1 hour of baking to prevent over browning.
Place cakes in pans on wire racks; cool thoroughly.
Wrap in foil.
Store in refrigerator.